Pontchartrain Sauce (Pappadeaux's)

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Shrimp Stock

• 24  medium  shrimp shells
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup carrot, chopped
• 5  cups water

• Roux

• 4  tablespoons unsalted butter
• 4  tablespoons flour

• Pontchartrain Sauce

•  prepared  shrimp stock
•  prepared  roux
• 1 1⁄2 tablespoons garlic, chopped
• 1⁄4 cup onion, chopped
• 3⁄4 cup butter
• 24  medium shrimp
• 6  ounces  back fin  crabmeat
• 1⁄4 cup madeira wine
• 1  tablespoon  cajun seasoning

Directions

1. To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
2. Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
3. Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
4. In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
5. Add shrimp stock and crushed bouillon cube; stir and let simmer.
6. While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
7. Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
8. Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
9. Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.